Frosted Carrot Cake

1 c Firmly packed brown sugar
3/4 c Egg substitute
3/4 c Nonfat buttermilk
1 cn (8-ounce) crushed pineapple; drained
2 c Grated carrot
1/3 c Raisins
3 tb Vegetable oil
2 ts Vanilla extract
1 1/2 c All-purpose flour
2/3 c Whole wheat flour
2 ts Baking soda
2 ts Ground cinnamon
1/4 ts Salt
Orange-cream cheese frosting
Garnishes: grated carrot; carrot strips, fresh mint sprigs

Combine first 8 ingredients in a large bowl. Combine flours and next 3 ingredients, and stir into brown sugar mixture. Pour into a 13- x 9-inch pan coated with vegetable cooking spray.

Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread with frosting -- find a recipe for orange-cream cheese frosting below.

Cover and chill. Garnish, if desired. Makes 18 servings.

Frosted Carrot Cake printer friendly version located here. (Just the recipe. Nothing else.)
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